Tagliatelle Nero di Seppia with Roasted Red Pepper Pesto & Scallops

L1040787

Course Main Dishes

Ingredients in this Recipe

1 pound scallops
1/2 cup extra virgin olive oil
1/2 cup roasted pine nuts
1/4 cup sundried tomatoes (packed in olive oil)
2 cups all purpose flour
2 pinches Piment d'espelette or smoked paprika (optional)
2 tablespoons squid ink
3 cloves of garlic
3 eggs
8 large red bell peppers
butter for sautéing scallops
sea salt to taste

Recipe Preparation

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